Chorizo & Spinach Omelet
Servings
Prep Time
Cook Time
Ready In
Recipe: #15667
November 06, 2014
Categories: Breakfast, Eggs, Vegetables, Mushrooms, Onions, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Christmas, Weeknight Meals, Skillet, Stove Top, Low Carbohydrate more
"One of those dishes that could be breakfast, brunch, lunch or dinner. Was also suggested you could serve with a garden salad (mixed leaves, tomato, cucumber, carrot, avocado or whatever vegies you like) and you could use your own mix of vegetables in the omelette but do use the chorizo as that adds the spice element. From Recipe+"
Ingredients
Nutritional
- Serving Size: 1 (278.8 g)
- Calories 406.3
- Total Fat - 31.4 g
- Saturated Fat - 13.7 g
- Cholesterol - 565.3 mg
- Sodium - 559.9 mg
- Total Carbohydrate - 6.4 g
- Dietary Fiber - 1.5 g
- Sugars - 2.8 g
- Protein - 24.4 g
- Calcium - 117 mg
- Iron - 3.6 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step 1
Heat 10 grams of butter in a 18cm (base measurement) heavy based non stick frying pan over moderate heat and add chorizo and onions and cook and stir for 3 minutes or until chorizo is crisp and then add mushrooms and cook and stir for 2 minutes or until tender and then add the spinach and cook for 30 seconds or until wilted and transfer to a heatproof bowl.
Step 2
Whope pan clean.
Step 3
Whisk eggs, chives and 1/4 cup water in a large jug and season with salt pepper.
Step 4
FOR EACH OMELET, melt 10 grams of the butter in clean pan over moderately high heat and add a quarter of the egg mixture and tilt to cover base and cook for 2 minutes until set underneath and then slide onto a serving plate.
Step 5
Top half the omelet with a quarter of the chorizo mixture and fold omelet over to enclose.
Tips & Variations
No special items needed.
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